Bassima Recipe

This recipe comes all the way from Egypt. Bassima is a very traditional Egyptian coconut dessert. I got this Bassima recipe from a very dear lady. She is my grandma’s best friend and a relative too. I love you Tata Umm Abdo.

Since we tried this recipe, it has become a family favorite. Its easy to make and doesn’t require too much time.

Once the Bassima is baked, its then drenched with sugar syrup or atir, then cut into serving sizes.

This might seem like a very sweet dessert, but it actually isn’t. Try it and you will know what I mean. You will fall in love with it, specially if you are a coconut lover.

You can control the sweetness of this dessert by reducing or increasing the sugar syrup amount.

You will need:

  • 3 cups unsweetened desiccated coconut
  • 1 cup sugar
  • 1 cup flour
  • 3 teaspoon baking powder
  • 1/2 cup butter, melted
  • 1 cup milk
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 1 cup Sugar Syrup, 


Preheat the oven to 180°C.

Bassima - coconut flour and sugar

In a bowl mix all the dry ingredients including the sugar. So add the coconut, flour, baking powder and sugar.

Bassima - mix egg then add milk

In another bowl, whisk the eggs with the vanilla. Then add the milk and mix well.

Bassima - add butter

Add the melted butter to the wet ingredients too, mix until well combined.

Bassima - add egg mix to coconute mix

Now add the egg mixture to the coconut mixture. Mix until well blended. You don’t need to use any type of electric mixers,  just mix it all with a spoon or a spatula.

Bassima - mix and pour

Pour and spread into an 11 x 16 inch baking sheet pan.

Bassima - bake

Bake for 20 to 30 minutes, until the edges are golden. If the top isn’t golden yet then with the broiler on, bake until golden too.

Bassima - adding sugar syrup

There is this small rule about adding the sugar syrup, it says; either the Bassima must be hot and the sugar syrup cold or at room temperature, or vice versa. If both are cold or hot, then the dessert wont absorb the sugar syrup well. This time the syrup was at room temperature for me and I added it as soon as the the Bassima came out of the oven. Let it completely cool down after this.

Bassima - serve

Cut the Bassima recipe into bars and serve. .

Happy Baking, and as we say in Arabic “Sahha Wi Afia”

13 thoughts on “Bassima Recipe

    1. Thanx Mahir …. i was trying to look for a way to get people to subscribe to rss feed but i dont think its available for … but dont worry found a solution 😛 … u can go to this link .. … then click on the subscribe botton there … thats the only solution till i make my own website … sorry for the inconveiniance … and hope this helps 🙂

  1. Thanks for visiting with me. It is always nice to meet new bloggers especially that have a passion for food (cooking).
    I am definitely a coconut lover. I see myself eating the whole pan. It looks delicious

  2. Hi,

    I’ve just bumped you from alphainventions, so thought I’d see what your blog was about….. it must be my lucky day; this recipe looks brilliant.

    I’ll try it first chance I get.


  3. I love the sound of this.

    Also thankyou for the recipe for sugar syrup.

    Your step by step photos are great – making everything really clear.

    I am glad to be in touch with you. rach

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